These moist gluten free lemon bars get their rich citrus essence from fresh squeezed lemon juice and a sprinkle of lemon peel. They are a healthier version made without refined sugars and offers a dairy-free option.
A lemon bar with a crust you will want to use for everything! These bars are truly something to talk about with their sweet and tangy creamy filling baked on top a gluten-free coconut oil crust. They are made with low glycemic sugar to cut calories and keep sugar content down.
I have been dying to make lemon bars for years and finally got my hands into squeezing and juicing the lemons our neighbor shared with us. Just enough for fresh lemonade and to make a couple of batches of these bars. Y’all are truly going to love them and I am thrilled to finally have a recipe for you!
The creamy texture is divine in a “sink your teeth right-in” kinda way.
Lemon bar recipes are usually made with butter and powdered sugar, so I swapped out those ingredients for healthier metabolism boosting ones. Checks out because after we had these at a play date my girlfriend text me saying “Girl, you need to put that lemon bar recipe on your blog! So yummy!!!”
Here’s the scoop…
How To Make Gluten-Free Lemon Bars
- Mix together the ingredients of the crust and bake the crust first. The crust has a nice firm texture like that of a pie crust and pairs pleasant with the soft lemony filling. For a gluten-free pie or crust for bars use gluten-free flour, arrowroot flour, cream of tartar, salt and coconut oil or butter.
- In a bowl mix the dry ingredients of the crust together then add melted coconut oil. Mix it until it forms a soft dough then press the dough down evenly on the bottom of a prepared baking dish.
- Bake the crust alone for 18 minutes. While the crust is baking make the filling.
- Meanwhile, mix the lemon bar filling then bake it on top of the crust. In the filling I like to use erythritol, Xylitol or monkfruit sugar as it has a low glycemic level and overall are healthier sweeteners to use in baking. You can also use your favorite milk of choice for the recipe such as cream, cow milk, goat milk, cashew milk, or coconut milk but if using nut milks go with plain (not vanilla flavored).
- Add the eggs, lemon peel, lemon juice, sugar and milk to a blender and blend till combined then pour over the baked crust. Bake for another 20-30 minutes or until the center is set and firm. Then let the lemon bars cool completely before coating with powdered sugar.
- When making the filling I like to combine all the ingredients in a blender for a whipped fluffy consistency for about 3-5 seconds. The filling can also lightly beaten by hand.
These gluten-free lemon bars are one for the books! I use monkfruit and ancient grain gluten-free flour mix for these pictures so the crust is a bit darker than it would appear when using a gluten-free rice flour mixture. Whatever gluten-free flour mix you use, the flavor is still equally pleasant.
A gorgeous healthy sweet treat to put seasonal lemons to good use and serve at your next gathering!
More Gluten-Free Lemon Desserts You May Enjoy:
- Gluten-Free Lemon Bundt Cake by Fearless Dinning
- Healthy Lemon Curd by Desserts With Benefits
- Gluten-Free Lemon Yogurt Cake
- Basil Lemon Popsicle
- Paleo Lemon Cupcakes by Peanut Butter Fingers
- Creamy Lemon Rosemary Bars by Sweet Simple Vegan
Gluten-Free Lemon Bars
- 2 cups gluten-free flour mix
- 1/2 cup tapioca flour
- 1/4 cup sugar erythritol, monkfruit sweetener or Xylitol
- 1 Tablespoon flax meal
- 1/4 teaspoon pink Himalayan salt
- 3/4 cup coconut oil melted
- 4 eggs
- 1 1/3 cups sugar erythritol, monkfruit sweetener or Xylitol
- 3 Tablespoons gluten-free flour mix
- 1 teaspoon lemon peel
- 3/4 cup fresh lemon juice
- 1/4 cup milk goat milk, whole cow milk, or cashew milk
- Powdered sugar for topping
- Preheat the oven to 350 degrees F. Spray with cooking spray a 9x13 inch baking pan.
- In a medium size bowl combine the 2 cups of flour, tapioca flour, 1/4 cup sugar, flax meal and salt. Combine well. Pour the melted coconut oil into the bowl and mix to form a dough. Place the dough on the prepared baking pan and using your hands press the dough down evenly to cover.
- Bake the crust for 18 minutes or until the edges are slightly browned.
- While the crust is baking make the filling.
- In a small bowl combine the eggs, 1 1/3 cups of sugar, 3 tablespoons of gluten-free flour, lemon peel, lemon juice and milk. Whisk together until combined. Pour the mixture over the cooked crust and bake for 15-20 minutes more or until the center is slightly firm and set.
- Let the lemon bars cool completely then cut into bars. Cover and store in the refrigerator and garnish with powdered sugar right before serving. Best served slightly room temperature for a softer crust.
Recipe adapted from Better Homes and Gardens The New Cookbook
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